Abstract

In previous communications (1, 2) the probability was suggested that the good and bad jaggeries might show marked differences in their gross structure as well as in their micro-texture. In verification of this suggestion, a large number of samples of Jaggery, collected from several parts of the presidency, were examined for their macro-structure and micro-texture. In addition to these, several other jaggeries, the conditions attending the prepa- ration of which were, known, were similarly examined: This examination revealed that both structurally and texturally, the two types of jaggery distinguish themselves strikingly from each other. The present paper deals with macro-structure. The jaggeries collected were classified into good and bad ones on the basis of the physical tests indicated previously (2). Cross sections of the samples were cut, and their photographs taken after smoothening the cut faces. An examination of the sections reveals the mode of distribution of crystalline sucrose and the ground mass of the matrix within the bulk of the jaggery (plate I) and the tendencies in the two types seem to be character- istic.of them.

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